The effects of prolonged stress exposure on the brain of rats and insights to understand the impact of work-related stress on caregivers.

Introduction: Stress exposure is a significant concern in the healthcare sector. This animal model study aims to reproduce caregivers' working conditions and determine their impact on the brain. Method: Twenty-four healthy male rats of the Wistar strain were divided into four groups. Three groups were submitted each to one stressor for 21 days, while the fourth group was used as a control. Stressors were food and water deprivation (FW), permanent illumination (PI), and forced swimming (FS). At the end of the experiment, rats were euthanized, and stress biomarkers, biological parameters, and DNA damage were measured. Results: Prooxidant biomarker rates increased in the different groups (+50 to +75%) compared to the control (p < 0.0001). Urinary corticosterone rates increased in all stressed animals, mainly in the PI group, with changes of up to +50% compared to the control group. Acetylcholinesterase levels decreased to -50% (p < 0.0001 for the three exposed groups). Total ATPase, (Na+/K+)-ATPase, and Mg2+-ATPase activities decreased in all stressed groups. The percentage of brain cell congestion and apoptosis was 3% for the FW group (p < 0.0001), 2% for the PI group (p < 0.0001), and 4% for the FS group (p < 0.0001) compared to the control (0.8%). DNA damage was observed in all exposed groups. Finally, we noticed behavioral changes and a depression-like syndrome in all stressed rats. Conclusion: Stressful conditions such as the working environment of caregivers can trigger several pathophysiological processes leading to oxidative, neurochemical, and hypothalamic-pituitary-adrenal disorders. These changes can progress to cell damage and apoptosis in the brain and trigger psychological and physical disorders.

Prevalence of comorbid asthma in Tunisian patients with COVID-19: clinical features and outcomes.

INTRODUCTION: The coronavirus disease 2019 (COVID-19) pandemic caused by the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) has resulted in around 1 million COVID-19 infection cases and over 29,000 deaths in Tunisia thus far. There is great variability in the prevalence of asthma among patients with COVID-19, but the impact of asthma on patients with COVID-19 is not clear. We sought to describe the clinical features of Tunisian patients with COVID-19 and to compare asthmatic and non-asthmatic patients. METHODOLOGY: This retrospective study included 675 Tunisian patients who were hospitalized with COVID-19. Clinical characteristics were collected from medical records. Bivariate analyses and multivariate regression models were used to assess the associations between asthma and the risk of severe symptoms, including death/recovery. RESULTS: The prevalence of asthma in the sample was 14.5%. The results show that asthmatic patients with COVID-19 have significantly less severe symptoms and better outcomes than non-asthmatic patients. CONCLUSIONS: Asthma was not found to be associated with higher severity or worse prognosis among patients with COVID-19 in Tunisia.

Effect of the incorporation of polysaccharides from green alga Bryopsis plumosa on beef sausages quality.

Maintaining the quality and stability of functional meat products during storage is one of the major challenges of these products. The aim of this study was to evaluate the potential of polysaccharides extracted from green alga Bryopsis plumosa as a new natural additive in the formulation of beef sausages. In order to evaluate the impact of the incorporation of polysaccharides in beef sausages formulation, the physico-chemical, microbiological, and antioxidant properties were investigated during 12 days of storage at 4°C. Obtained data illustrated that the addition of this polymer in the formulation of beef sausages leads to a distinct antioxidant activity during 12 days of storage (4°C) with lower values in terms of lipid peroxidation compared to untreated samples. In addition, samples formulated with polysaccharides reduced the oxidation of Myoglobin, which consequently improved the color stability of meat during refrigerated storage. Furthermore, as compared to standard formulation, the addition of polysaccharides appears to have interesting antimicrobial potential that maintains sausage quality within a shelf life of 12 days. In conclusion, our results prove the efficiency of polysaccharides in providing more hygienic and safer meat products, which may suggest that PS could be used as a natural additive in functional foods.

Extraction, characterization and biological properties of polysaccharide derived from green seaweed "Chaetomorpha linum" and its potential application in Tunisian beef sausages.

A novel polysaccharide extracted from green algae Chaetomorpha linum (PS) was characterized, using infrared spectroscopy, HPLC-FID, gel filtration high-pressure chromatography, thin layer chromatography and spectrum visible UV. Natural antioxidant potential of PS was evaluated based on DPPH free radical, ferrous iron-chelating, ß carotene bleaching inhibition activities and DNA nicking assay. Functional properties were estimated based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), emulsifying activity and foaming ability. Overall, data showed attractive chemical, functional and biological properties with an antioxidant capacity of PS in beef sausages during storage for 12 days. Indeed, as compared to standard formulation (with addition of vitamin C), samples formulated with PS presented lower values in terms of lipid oxidation (TBARS, MetMb), while preserving color properties compared with untreated samples. Furthermore, lower changes in pH, moisture, and the highest values of heme iron were obtained. Successful inhibition of microbial proliferation was proved. Endowed with high antioxidant and antimicrobial activities, PS could thus be used as a natural conservative in functional foods.